A fluffy chocolatey vegan dessert made using aquafaba.
Ingredients
180ml
aquafaba
1 tsp
lemon juice
140g
70% dark chocolate
10g
coconut oil
25g
caster sugar
Garnish
1 tbsp
chocolate shavings
Raspberries
raw pistachios, chopped
Method
Break up the chocolate into small pieces and place in a glass bowl with the coconut oil.
Suspend the bowl over a pan of water, ensuring the water is not touching the base of the bowl. Bring the water gently to the boil, then turn off the heat and allow the residual heat to slowly melt the chocolate.
Once the chocolate looks like it has melted, give it a gentle stir, remove from the heat and allow it to cool down, but remain liquid.
Whilst the chocolate is cooling, pour the aquafaba into a large glass bowl. The bowl and the utensils need to be completely clean and grease-free as traces of grease will prevent the aquafaba from reaching stiff peaks.
Add the lemon juice, then whisk the aquafaba until it reaches stiff peaks. To test for this invert the bowl, if the mixture slides down the bowl, keep whipping. You cannot overwhip aquafaba, so keep whipping until it does not slide around at all.
Once you reach stiff peaks, start adding the sugar, a little at a time, continually whisking, until it is all combined and your mixture is still stiff.
Check that the chocolate has cooled, then fold it into your aquafaba mixture a third at a time, using a silicone spatula. Your mixture will deflate a little as you combine the chocolate, but you should still see lots of tiny bubbles. The mixture may also become more runny.
Divide the mixture between four small cups or glasses, and stir gently with a cocktail stick to ensure the mixture settles evenly.
Refrigerate over night to allow the mousse to set. Decorate just before serving.
Preparation
